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Durum wheat (<i>Triticum turgidum</i> L. var. durum, 2n = 4x = 28, AABB genomes) is used predominantly for semolina and pasta products, but there is increasing interest in using durum for bread-making to provide alternative markets during periods of overproduction. The goal of this study was to characterize the bread-making quality of durum wheat cultivars and emmer (<i>Triticum turgidum</i> L. var. dicoccum, 2n = 4x = 28) derived breeding lines derived from crosses of durum wheat with an Emmer land race 97Emmer19 from Iran. Emmer-derived breeding lines were evaluated along with three high quality bread wheat (<i>Triticum aestivum</i> L., 2n = 6x = 42, AABBDD genomes) cultivars and seven durum wheat cultivars across three environments in replicated yield trials in the 2005 and 2006 growing seasons. Four 1AS.1AL-1DL translocation lines which carry the Glu-D1d allele [high molecular weight glutenin subunit (HMW-GS) pair 1Dx5+1Dy10] from chromosome 1D of bread wheat were also evaluated. In general, durum wheat cultivars with elevated gluten strength and/or increased dough extensibility were noted to have higher loaf volume (LV) than those with weaker gluten. The 1AS.1AL-1DL translocation line L252 carrying the LMW-1 banding pattern had better dough mixing stability and LV than the translocation lines with the LMW-2 banding pattern. The 1AS.1AL-1DL translocation lines had higher grain protein concentrations (GPC), but the lowest loaf volumes of all the lines tested. These translocation lines also exhibited unappealing external loaf quality (loaf shape and appearance) and poor internal loaf quality (crumb structure). Variation in bread-making quality attributes were observed among durum genotypes. 97Emmer19 exhibited higher LV than all the durum wheats evaluated and approached the loaf volume achieved with the bread wheat cultivar AC Superb. Breeding lines derived from crosses of 97Emmer19 to strong gluten durum cultivars (WB881 or AC Navigator) had higher LV than those of the durum checks. 97Emmer19 carried Glu-A1a* (HMW-GS 1Ax1) and the progeny carrying that allele generally exhibited higher loaf volumes. Durum wheat genotypes expressing the Glu-B1d (HMW-GS pair Bx6+By8) allele exhibited better overall bread-making quality compared with those expressing the Glu-B1b (HMW-GS pair Bx7+By8) allele. The durum cultivar Arcola and the emmer-derived breeding line 2000EB4, showed higher alveograph extensibility (L) values than did the bread wheat check AC Barrie. The durum wheat genotypes (with the exception of Stewart-63) and emmer-derived breeding lines exhibited better dough extensibility than the USDA-ARS 1AS.1AL-1DL translocation lines. These results indicate that there is potential to select for genotypes with improved baking quality in durum breeding programs.

Durum wheat (<i>Triticum turgidum</i> L. var. durum, 2n = 4x = 28, AABB genomes) is used predominantly for semolina and pasta products, but there is increasing interest in using durum for bread-making to provide alternative markets during periods of overproduction. The goal of this study was to characterize the bread-making quality of durum wheat cultivars and emmer (<i>Triticum turgidum</i> L. var. dicoccum, 2n = 4x = 28) derived breeding lines derived from crosses of durum wheat with an Emmer land race 97Emmer19 from Iran. Emmer-derived breeding lines were evaluated along with three high quality bread wheat (<i>Triticum aestivum</i> L., 2n = 6x = 42, AABBDD genomes) cultivars and seven durum wheat cultivars across three environments in replicated yield trials in the 2005 and 2006 growing seasons. Four 1AS.1AL-1DL translocation lines which carry the Glu-D1d allele [high molecular weight glutenin subunit (HMW-GS) pair 1Dx5+1Dy10] from chromosome 1D of bread wheat were also evaluated. In general, durum wheat cultivars with elevated gluten strength and/or increased dough extensibility were noted to have higher loaf volume (LV) than those with weaker gluten. The 1AS.1AL-1DL translocation line L252 carrying the LMW-1 banding pattern had better dough mixing stability and LV than the translocation lines with the LMW-2 banding pattern. The 1AS.1AL-1DL translocation lines had higher grain protein concentrations (GPC), but the lowest loaf volumes of all the lines tested. These translocation lines also exhibited unappealing external loaf quality (loaf shape and appearance) and poor internal loaf quality (crumb structure). Variation in bread-making quality attributes were observed among durum genotypes. 97Emmer19 exhibited higher LV than all the durum wheats evaluated and approached the loaf volume achieved with the bread wheat cultivar AC Superb. Breeding lines derived from crosses of 97Emmer19 to strong gluten durum cultivars (WB881 or AC Navigator) had higher LV than those of the durum checks. 97Emmer19 carried Glu-A1a* (HMW-GS 1Ax1) and the progeny carrying that allele generally exhibited higher loaf volumes. Durum wheat genotypes expressing the Glu-B1d (HMW-GS pair Bx6+By8) allele exhibited better overall bread-making quality compared with those expressing the Glu-B1b (HMW-GS pair Bx7+By8) allele. The durum cultivar Arcola and the emmer-derived breeding line 2000EB4, showed higher alveograph extensibility (L) values than did the bread wheat check AC Barrie. The durum wheat genotypes (with the exception of Stewart-63) and emmer-derived breeding lines exhibited better dough extensibility than the USDA-ARS 1AS.1AL-1DL translocation lines. These results indicate that there is potential to select for genotypes with improved baking quality in durum breeding programs.

Master of Science / Department of Chemistry / Christopher T. Culbertson / Chemical separation involves selective movement of a component out of a region shared by multiple components into a region where it is the major occupant. The history of the field of chemical separations as a concept can be dated back to ancient times when people started improving the quality of life by separation of good materials from bad ones. Since then the field of chemical separation has become one of the most continually evolving branches of chemical science and encompasses numerous different techniques and principles. An analytical chemist’s quest for a better way of selective identification and quantification of a component by separating it from its mixture is the cause for these ever evolving techniques. As a result, today there are numerous varieties of analytical techniques for the separation of complex mixtures. High Performance Liquid Chromatography (HPLC), Gas Chromatography (GC), Capillary Electrophoresis (CE) and Gel Electrophoresis are a few out of a long list. Each these techniques manipulates the different physical and chemical properties of an analyte to achieve a useful separation and thus certain techniques will be suited for certain molecules. This work primarily focuses on the use of Capillary Electrophoresis as a separation technique. The mechanism of separation in Capillary Zone Electrophoresis and principles of UV detection will discussed in chapter one. Chapter two contains a discussion about the application of Capillary Electrophoresis (CE) on microfluidc devices. This will include sections on: microfabrication techniques of PDMS and photosensitized PDMS (photoPDMS), a UV detector for microfluidic devices and its application for the detection of wheat proteins. In Chapter three we report the experimental part of this project which includes; investigations on the effect of UV exposure time and thermal curing time on feature dimensions of photoPDMS microfluidic device, investigations on the injection and separation performances of the device, characterization of a UV detector set up and its application for the separation and detection of wheat gliadin proteins. The results of these investigations are presented in chapter four.

Syftet med studien är att genom sensoriska analyser sammanställa ett doft- och smakbibliotek för hampfrö-presskaka, gula mjölmasklarver, texturerad veteprotein, ärtproteinisolat och ärtprotein koncentrat. Metoderna pilotstudie, konsensustest och in-house intensitetstest används i studieprocessen. Pilotstudiens syfte är att få en ökad förståelse för produkternas doft och smak. Konsensustestet är en central punkt för uppbyggnaden av doft- och smakbiblioteket, eftersom övervägande attribut som genererats under testet används till produktbeskrivningen i doft- och smakbiblioteket. Inhouse intensitetstestet avsikt är verifiera attributgenereringens validitet från konsensustestet. Resultatet från pilotstudien bidrar med referenser till konsensustestet. Det finns även gemensamma egenskapsord för produkternas doft- och smak i pilotstudien och i konsensustestet. Resultatet från konsensustestet visar att det är svårt att särskilja smak från munkänsla, där till exempel olja kan fastställas som en smak från hampfrö-presskaka. Resultatet från inhouse intensitetstestet har ett större bortfall, vilket gör det svårt att fastställa attributen på grund av differentialen i minimum- och maximum värdet. Attribut som gav en beskrivande text till biblioteket visar att hampfrö-presskaka har en doft av gräs och tång där smak påminner om doft. Ärtproteinisolat doftar framför allt spannmål och smaken påminner om frön och majs. Gula mjölmasklarver doftar cerealier och valnötter, där smaken utgår från grundsmaken umami. Texturerad veteprotein har en doft som kan härledas till rostade vetepuffar och havregryn, där smak påminner om doft. Sista produkten ärtprotein koncentrat, har en doft av ärtskott och en besk smak. / The purpose of the study is to construct a fragrance- and flavour library for sensory analyses for hemp seed press cake, yellow mealworms, textured wheat protein, pea protein isolate and pea protein concentrate. The methods pilot study, consensus test and inhouse intensity test are used to be able to execute the study. The purpose of the pilot study is to gain an increased understanding of the fragrance- and flavour of the pre-products. The consensus test is a central point for the structure of the fragrance- and flavour library, since predominant attributes generated during the test are used for the product description in the fragrance- and flavour library. The purpose of the inhouse intensity test is to verify the validity of the attribute generation from the consensus test. The results from the pilot study contribute with references to the consensus test. There are also common attributes for the products' fragrance- and flavour in the pilot study and in the consensus test. The results from the consensus test show that it is difficult to distinguish between taste and mouthfeel. For example, can oil from hemp seed press cake be determined as a flavour. The result from the inhouse intensity test has a large statistical error, which makes it difficult to determine the attributes due to the differential in the minimum- and maximum value. Attributes that gave a descriptive text to the library show that hemp seed press cake has a scent of grass and seaweed where the taste is reminiscent of the scent. Pea protein isolate mainly smells of grain, the taste is reminiscent of seeds and corn. Yellow mealworms smell like cereals and walnuts where the taste is based on the basic taste umami. Textured wheat protein has a scent that can remind of roasted wheat puffs and oatmeal, where the taste is reminiscent of the scent. The last product is pea protein concentrate, which has a scent of pea shoots, and the taste is bitter.

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